Monday, March 26, 2012

Salsa Chicken and Black Bean Soup

Even though this winter has been mild, it's still gray and chilly in March, so a hot bowl of soup like this is exactly what hits the spot when it's rainy and not quite spring yet.  This soup is delicious, smooth and has a slight kick, but not super spicy.  Black bean soup can be ho-hum, but add in chicken, salsa and a bit of spice and you've got a lovely kick for a cool evening.  Plus you can really personalize it by dressing it up with your favorite toppings like shredded cheese, sour cream, cilantro, avocado, tortilla chips--whatever you like.

Of course, one of the main reasons I love this recipe is that it's another crock pot favorite.  Seriously, if you're not checking out Stephanie at Crockpot 365, you're missing a lot of easy and tasty meals for all kinds of occasions.  And if you don't have a crockpot (or use it very often), then what are you waiting for?  Dinner could be ready when you come home from work with very little effort on your part. Slight differences from Stephanie's recipe were to drop the mushrooms, canned beans rather than fresh and I used my immersion blender to make a smooth, creamy soup.  If you don't have an immersion blender, you could (carefully!) use a blender and blend the soup in batches.  I finished this soup with some chopped cilantro and shredded cheese and served it with a few tortilla chips on the side.  Delicious, easy and perfect for a cool, rainy evening to give a kick of flavor from warmer climates.

Salsa Chicken and Black Bean Soup


2 cans black beans, drained and rinsed
1 pound chicken breast or chicken tenders
4 cups chicken broth (I used chicken base mixed with water)
1 cup frozen corn
16 ounces prepared salsa
1 1/2 teaspoons cumin
1/2 cup sour cream
Optional Toppings: shredded cheese, cilantro, avocado slices, tortilla and more sour cream

In at least a 4 quart crock pot (I used a 6 quart), put rinsed beans on the bottom of the crock insert.  Place chicken breasts on top of beans.

Then add broth and salsa.

Add corn and cumin.  Stir slightly but leave the beans settled on the bottom.

Cover and cook on low for 6-8 hours or on high for 4-5 hours.

To thicken the broth, remove chicken to a cutting board and with the immersion blender, blend beans to desired consistency.  Alternatively, you can scoop out 2 cups of the soup and blend (carefully) in a traditional blender, then return to pot and stir.

Shred or dice chicken and stir back into soup.  Add 1/2 cup sour cream and stir.

Serve with chopped cilantro stirred in and garnish top with shredded cheese, or other desired toppings.

Makes about 8 servings.

Happy Baking
The Cookie Princess

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  1. Yum, I love black bean soup, and I'm always looking for new things to make with my slow cooker. Thanks!

  2. I do like the southwestern flavors in this soup. I have been really starting to prefer black beans over pintos. Perhaps it is due to the lack of variety in the past. The chicken and the cheese is a great way to amp up bean soup-wish I had thought of it. Great recipe! Enjoy the day!